The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the tahini and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Hotpot leans on cumin and coriander to do the heavy lifting. We braise the...
Middle Eastern
Members
Weeknight-friendly Chicken Thigh Tart with the sumac and onion we come back to again and again....
Middle Eastern A charred take on Chicken Breast Medley, built on sumac and onion and finished the way we like...
Middle Eastern Our tested Baked Chickpea Slaw: golden, generous, and balanced with pomegranate and mint....